Glucosylated steviol glycoside as a flavor modifier

ABSTRACT

A taste and flavor profile modifying composition is described. The composition includes a blend of glucosylated steviol glycosides and residual steviol glycosides which can modify the intensity of a taste and/or flavor in a food or beverage product.

RELATED APPLICATIONS

The present application is a continuation application of U.S. patent application Ser. No. 16/195,259, filed on Nov. 19, 2018, which is a continuation application of U.S. patent application Ser. No. 15/243,504, filed on Aug. 22, 2016, which issued as U.S. Pat. No. 10,130,116 on Nov. 20, 2018, which is a divisional application of U.S. patent application Ser. No. 14/795,792, filed on Jul. 9, 2015, which issued as U.S. Pat. No. 9,420,815 on Aug. 23, 2016, which is a continuation application of U.S. patent application Ser. No. 14/031,290, filed on Sep. 19, 2013, which issued as U.S. Pat. No. 9,107,436 on Aug. 18, 2015, which claims the benefit of priority to U.S. Provisional Patent application No. 61/725,233, filed on Nov. 12, 2012, and which is also a continuation-in-part application of, and claims the benefit of priority to, the following applications:

U.S. patent application Ser. No. 14/005,852, filed on Sep. 18, 2013, which is a US National Stage Application under 35 U.S.C. § 371 of PCT Application number PCT/US2012/030210, filed on Mar. 22, 2012;

U.S. patent application Ser. No. 14/005,850, filed on Sep. 18, 2013, which is a US National Stage Application under 37 U.S.C. § 371 of PCT Application number PCT/US2011/033912, filed on Apr. 26, 2011;

U.S. patent application Ser. No. 13/567,707, filed on Aug. 6, 2012, which issued as U.S. Pat. No. 8,647,844 on Feb. 11, 2014, which is a divisional application of and claims the benefit of priority to U.S. patent application Ser. No. 13/029,263, filed on Feb. 17, 2011, which issued as U.S. Pat. No. 8,257,948 on Sep. 4, 2012;

U.S. patent application Ser. No. 13/589,754, filed on Aug. 20, 2012, which issued as U.S. Pat. No. 8,735,101 on May 27, 2014, and which is a continuation application of and claims the benefit of priority to U.S. patent application Ser. No. 13/074,179, filed on Mar. 29, 2011, which issued as U.S. Pat. No. 8,318,459 on Nov. 27, 2012; and

U.S. patent application Ser. No. 13/841,261, filed on Mar. 15, 2013.

BACKGROUND OF THE INVENTION Field of the Invention

The present invention relates generally to glucosylated steviol glycoside compositions and methods for making and using them as a taste improver and flavor modifier in various food and beverage products. The invention also relates to a combination of selective combination of glucosylated steviol glycoside components and steviol glycoside molecules from Stevia rebaudiana Bertoni plant extract to make the optimum sweetness profile and flavor modification in food and beverage applications. The invention also relates to the combination of the steviol glycoside derived molecules and maltodextrin derived from starch to provide the mouthfeel and flavor modification characteristics of Glucosylated steviol Glycosides in reduced or no sugar added food and beverage products.

Description of the Related Art

The extract of Stevia rebaudiana plant contains a mixture of different sweet diterpene glycosides, which have a single base—steviol and differ by the presence of carbohydrate residues at positions C13 and C19. These glycosides accumulate in Stevia leaves and compose approximately 10%-20% of the total dry weight. Depending on the variety of Stevia plant, the major steviol glycoside molecules present in the stevia extract are stevioside, Rebaudioside A, Rebaudioside C, Dulcoside A, Rebaudioside D, Rebaudioside B and Rebaudioside F. Other minor components are Rebaudioside E, Steviolbioside and Rubusoside. Recent research found additional steviol glycoside molecules (Ohta et al, 2010; Prakash et al, 2013): Rebaudioside G, H, I, J, K, L, M, N, and O.

All steviol glycoside molecules have high intensity of sweetness, ranging between 50 to 400 times sweeter than sugar. However, apart from the high level of sweetness, they have also intrinsic properties of bitter and licorice taste and undesirable aftertaste. Some undesirable taste characteristics of glycosides can be as a result of contamination of other substances present in stevia extract.

One of the main ways to improve the taste quality is the enzymatic glycosylation of mixture of semi-purified steviol glycosides. It is known that the undesired taste attributes can be substantially reduced or eliminated by the reaction of intermolecular transglycosylation of various enzymes, upon which the attachment of new carbohydrates at positions C13 and C19 of steviol glycosides takes place (FIGS. 1A-1B). With an increase in the number of glucose units in steviol glycoside molecules (for example, from stevioside to Rebaudioside A), the sweetness intensity increases and sweetness profile (taste) improves. However, the relative sweetness does not increase significantly beyond a certain level with a further increase of glucose units, as shown in FIG. 2. The published data show that the sweetness quality improves with the addition of glucose units, but does not explicitly or implicitly mention that the addition of glucose units contributes to a reduction of sweetness.

In this invention, a process is developed to make a mixture of glucosylated steviol glycosides with small amount of other steviol glycosides and maltodextrin. The process involved precise control of pH, temperature, enzyme source and activity, quality of stevia extract, glucose-donor (amount and source) and time to achieve blends of different ratios of glucosylated steviol glycosides, steviol glycoside molecules, and maltodextrin.

SUMMARY OF THE INVENTION

The present invention is directed to a taste and flavor profile improving composition. The composition includes glucosylated steviol glycosides, steviol glycosides and maltodextrin. In some embodiments, the glucosylated steviol glycosides may include a plurality of glucose units. For example, the glucosylated steviol glycosides may include three, four, five, or more than five glucose units (FIGS. 1A-B).

The invention, in part, pertains to an ingredient containing glucosylated steviol glycoside (GSG) of different degree of glycosylation to steviol glycoside molecules derived from stevia extract of Stevia Rebaudiana Bertoni plant. Also, this invention, in part, pertains to specific blends of GSG components with varying degree of glycosylation.

The invention, in part, pertains to an ingredient comprising steviol glycosides of Stevia Rebaudiana Bertoni plant. The steviol glycosides are selected from the group consisting of stevioside, Rebaudioside A, Rebaudioside B, Rebaudioside C, Rebaudioside D, Rebaudioside E, Rebaudioside F, dulcoside A, steviolbioside, rubusoside, as well as other steviol glycosides found in Stevia Rebaudiana Bertoni plant and mixtures thereof. Rebaudioside is commonly expressed as Reb or reb also.

The invention, in part, pertains to specific blends of different steviol glycosides (SG) and glucosylated steviol glycosides (GSG) for producing an ingredient containing Rebaudioside D, Rebaudioside A, Rebaudioside B, stevioside, Rebaudioside C, and other steviol glycosides found in Stevia Rebaudiana Bertoni plant and mixtures thereof.

The invention, in part, pertains to specific blends of different GSG, SG components and residual maltodextrins derived from starch, which is used as glucose-donor. The source of starch, such as, but not limited to, tapioca, maize, wheat, potato, barley, sweet potato and other commercial and non-commercial carbohydrate source.

The present invention is also directed to a process to make the different blends of GSG and SG from stevia extracts of different amount and mixture of steviol glycosides. The process conditions, type and ratio of stevia extract and starch used are crucial for making the composition, which will yield different amount and composition of GSG, SG and maltodextrin.

The invention, in part, pertains to a process of manufacturing the specific blend of GSG components, selected steviol glycosides (SG) and maltodextrin. The processing steps include:

-   -   i) Tapioca starch is dissolved in RO water and liquefied by         CGTase under controlled processing conditions     -   ii) The stevia extract with total steviol glycosides content         between 75% and 99% is added to liquefied starch.     -   iii) The starch to stevia extract ratio was optimized between         35:65 and 65:35     -   iv) CGTase enzyme added to mixture and incubated at 60° C. for a         desired length of reaction time to glycosylate steviol         glycosides with glucose molecules derived from Tapioca starch.     -   v) After desired ratio of GSG and residual steviol glycoside         contents achieved, the reaction mixture is heated to 100° C. for         15min to inactivate the CGTase, which is then removed by         treating with activated carbon.     -   vi) The resulting solution of GSG, residual steviol glycosides         and maltodextrin is concentrated by means of conventional vacuum         evaporator and dried.

The present invention is also directed to a food or beverage product having an intense taste and flavor profile, wherein the food or beverage product includes a taste and flavor modifying composition comprising glucosylated steviol glycosides, selected steviol glycosides and maltodextrins. A wide range of food and beverage products, such as, but not limited to, carbonated soft drinks, fruit juices, dairy foods, dairy beverages, baked goods, cereal products, and table top sweeteners, may be made in accordance with the present invention. The taste and flavor profile of a food or beverage product including a taste and flavor modifying composition, wherein the taste and flavor modifying composition includes the blend of glucosylated steviol glycosides, steviol glycosides and maltodextrin, may be more intense than a comparative taste and flavor profile of a comparative food or beverage product which does not include the taste and flavor modifying composition. Moreover, the mouthfeel of a food or beverage product including the taste and flavor modifying composition, wherein the taste and flavor modifying composition includes glucosylated steviol glycosides, selected steviol glycosides and maltodextrins, may be improved in relation to a mouthfeel of a comparative food or beverage product which does not include the taste and flavor modifying composition.

The present invention is further directed to a method of enhancing the taste and flavor intensity of a food or beverage product, including the step of adding a taste and flavor modifying composition to the food or beverage product, wherein the taste and flavor modifying composition includes the blend of glucosylated steviol glycosides, selected steviol glycosides and maltodextrins.

The foregoing has outlined rather broadly the features and technical advantages of the present invention in order that the detailed description of the invention that follows may be better understood. Additional features of the invention which form the subject of the claims of the invention will be described hereinafter. It should be appreciated by those skilled in the art that the specific embodiments disclosed may be readily utilized as a basis for modifying or designing other methods or structures for carrying out the same purposes of the present invention. It should also be realized by those skilled in the art that such equivalent constructions do not depart from the spirit and scope of the invention as set forth in the appended claims. The novel features which are believed to be characteristic of the invention, both as to its organization and method of operation, together with further objects and advantages will be better understood from the following description. It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are intended to provide further explanation of the invention as claimed.

The compositions can be used as flavor modifier in various food and beverage products. Non-limiting examples of beverage products include carbonated and still beverages, flavored water, juice-based beverages, energy drinks and powder soft drinks. Non-limiting examples of food include dairy products (yogurt, yogurt drinks, flavored milk, frozen dairy desserts including ice cream), baked goods and baking mixes (bread, biscuits, cookies, muffins, rolls, and baking mixes), sauces and gravies, jams and jellies, gelatins, puddings and fillings, soy sauce and other soy based products, breakfast cereals, condiments and relishes, confections and frostings, processed fruits and vegetables, sugar substitutes and confectionery products including chewing gums.

BRIEF DESCRIPTION OF THE DRAWINGS

The accompanying drawings are included to provide a further understanding of the invention. The drawings illustrate embodiments of the invention and together with the description serve to explain the principles of the embodiments of the invention.

FIGS. 1A and 1B illustrate the glycosylation steps for making different glucosylated steviol glycoside molecules from stevioside. FIG. 1A shows the single glycosylation of stevioside. FIG. 1B shows multiple glycosylation.

FIG. 2 is a graph of the sweetness potency, or sucrose equivalent value (SEV), of steviol glycosides and Glucosylated steviol glycosides at a 5% sugar sweetness level.

FIG. 3 shows the impact of degree of glucosylation on the perception of sweetness and flavor profile of a typical beverage application.

FIG. 4 shows the impact of GSG components on the perception of sweetness and bitterness in beverage application.

DETAILED DESCRIPTION OF THE INVENTION

It has been unexpectedly discovered that glycosylation of steviol glycosides beyond a certain number of glucose units effectively reduces sweetness. It has also been discovered that with the reduction of sweetness, the glucosylated steviol glycosides (hereinafter “GSG”) can contribute to the modification of flavor and sweetness profiles in a wide range of food and beverage applications.

It has also been discovered that the modification of flavor and sweetness profile is affected by the composition of the blend of GSG, steviol glycosides (SG) and maltodextrin. The size and amount of GSG molecules and the type and amount of residual steviol glycoside (SG) contribute different degree of flavor modification. Therefore, while sweetness decreases with glycosylation, flavor modification increases. The flavor modification may include an increase (enhance) in certain flavor note and/or reduction (suppress) of certain other flavor notes. The blend of GSG and SG provides a certain amount of sweetness, but the present invention shows that such blends modify the flavor and sweetness profile in a wide range of food and beverage applications.

The present invention pertains to a process where the blend of specific type and content of GSG and SG made from Tapioca starch and stevia extract, which contains total steviol glycoside content from 50 to 100%, with predominant steviol glycoside molecules of stevioside, Reb A, Reb B, Reb C and Reb D. The specific type of GSG means GSG molecules derived from steviol glycosides with different degree of glycosylation, resulting number of additional glucose units added to base steviol glycoside molecules. The type of residual steviol glycosides means the unreacted residual steviol glycosides, which may be stevioside, Reb A, Reb B, Reb C, Reb D and other steviol glycoside molecules present in the stevia extract.

The present invention also pertains to the specific composition of blends, where the type and amount of different GSG molecules and SG molecules contribute different degree of taste modification in the food and beverage applications.

Advantages of the present invention will become more apparent from the detailed description given hereinafter. However, it should be understood that the detailed description and specific examples, while indicating preferred embodiments of the invention, are given by way of illustration only, since various changes and modifications within the spirit and scope of the invention will become apparent to those skilled in the art from this detailed description.

The compositions can be used as flavor and sweetness profile modifier in various food and beverage products. Non-limiting examples of food and beverage products include carbonated soft drinks, ready to drink beverages, energy drinks, isotonic drinks, low-calorie drinks, zero-calorie drinks, sports drinks, teas, fruit and vegetable juices, juice drinks, dairy drinks, yoghurt drinks, alcohol beverages, powdered beverages, bakery products, cookies, biscuits, baking mixes, cereals, confectioneries, candies, toffees, chewing gum, dairy products, flavored milk, yoghurts, flavored yoghurts, cultured milk, soy sauce and other soy base products, salad dressings, mayonnaise, vinegar, frozen-desserts, meat products, fish-meat products, bottled and canned foods, tabletop sweeteners, fruits and vegetables.

Additionally the compositions can be used in drug or pharmaceutical preparations and cosmetics, including but not limited to toothpaste, mouthwash, cough syrup, chewable tablets, lozenges, vitamin preparations, and the like.

The compositions can be used “as-is” or in combination with other sweeteners, sugar alcohols, flavors and food ingredients in food, beverage, pharmaceutical and cosmetics applications.

The following examples illustrate various embodiments of the invention. It will be understood that the invention is not limited to the materials, proportions, conditions and procedures set forth in the examples, which are only illustrative.

EXAMPLE 1 Preparation of the Blend of Steviol Glycosides and Glucosylated Steviol Glycosides

Several compositions containing blends of different GSG and SG components were prepared from stevia extract and starch. The samples as outlined below were produced by treating the raw materials, steviol glycosides extracted from the Stevia plant, and starch extracted from tapioca, with a natural enzyme. The enzyme transfers glucose units from starch to the steviol glycosides. The enzyme used to facilitate this transfer is produced by means of fermentation using non-GMO (non-genetically modified organism) bacteria. Specifically, FIG. 1A illustrates the single glycosylation (G1) of a stevioside molecule. This process can yield multiple glycosylation (G2, G3, etc.) of different steviol glycosides (mainly stevioside and Rebaudioside A) present in stevia extract as shown in FIG. 1B.

Manufacturing Steps for Blends of GSG and SG

-   -   a) Tapioca starch is dissolved in RO water and liquefied by         CGTase under controlled processing conditions,     -   b) The stevia extract with total steviol glycosides content         between 75% and 99% is added to liquefied starch.     -   c) The starch to stevia extract ratio was optimized between         35:65 and 65:35. The ratio was closer to 50/50 ratio for the         majority of samples.     -   d) CGTase (cyclomaltodextrin glucanotransferase) enzyme added to         mixture and incubated at 60° C. for a desired length of reaction         time to glycosylate steviol glycosides with glucose molecules         derived from Tapioca starch.     -   e) After the desired ratio of GSG and residual steviol glycoside         contents achieved, the reaction mixture is heated to 100° C. for         15min to inactivate the CGTase, which is then removed by         treating with activated carbon.     -   f) The resulting solution of GSG, residual steviol glycosides         and maltodextrin is concentrated by means of conventional vacuum         evaporator and dried.

TABLE 1 Composition of Glucosyl Steviol Glycosides Glycosides in Flavor composition & Steviol Composition (dry basis) SG Content, Blends Stevia Extract Used GSG Content Predominant SG GSG-S TSG > 95%, RA > 50% >95% <5%, Reb A GSG-M TSG > 95%, RA > 50% >75% <8%, Reb A GSG-L TSG > 95%, RA > 50% >75% <10%, Reb A  GSG-RA TSG > 95%, RA > 95% >75% <8%, Reb A GSG-SW TSG > 75%, ST > 50% >75% <8%, Stevioside

EXAMPLE 2 Evaluation of Iso-Sweetness of Different Blends of GSG & SG

To determine the concentration of the blends (Table 1) at which barely any sweetness perception is detected, a series of samples of each blend (Concentration ranging between 40 mg/L and 140 mg/L) were prepared and tested against 1% sugar solution. The test parameters and results are outlined in Tables 2 & 3, respectively.

TABLE 2 Methodology used for determining the iso- sweetness of blends at 1% sugar solution Nature of Participants: Company employees Number of Sessions 1 Number of Participants: 25 Test Design: 2-AFC, Balanced, randomized within pair. Blind Sensory Test Method: Intensity ratings Environmental Standard booth lighting Condition Attributes and Scales: Which sample is sweeter? Statistical Analysis: Paired comparison Test Sample Size ~1.5 oz. in a clear capped plastic cup Serving Temperature Room temperature (−70° F.) Serving/Panelists Samples served simultaneously. Panelists Instruction: instructed to read ingredient statement, evaluate each sample.

TABLE 3 Sweetness equivalence at 1% sugar equivalent sweetness in water Blends Concentration (mg/L) GSG-S 63 GSG-M 80 GSG-L 120 GSG-RA 82 GSG-SW 80

EXAMPLE 3 Evaluation and Comparison of Sweetness of the GSG+SG Composition with Selected Commercial Steviol Glycoside Samples

To evaluate the iso-sweetness of steviol glycosides (SG) and glucosylated steviol glycosides (GSG), a series of stevia derived samples were selected as shown in Table 4. To evaluate the sweetness potency of various concentrations of stevia products in aqueous solutions, aqueous solutions of sugar, stevioside, Rebaudioside A (Reb A), Rebaudioside D (Reb D), GSG-S (contains mainly smaller GSGs with 1 or 2 glucose units added to SG), GSG-M and GSG-L at various concentrations were prepared using bottled water. Samples were evaluated by the judges at room temperature (70-72° F.).

TABLE 4 Glucosylated Steviol Glycosides with Residual added glucose unit Test Molecular Steviol Steviol G1 & G3- G10- Ingredients Wt (avg) equivalent Glycosides G2 G9 G20 Stevioside 805 0.396 >99% Reb A 967 0.329 >99% Reb D 1129 0.282 >99% GSG-S 1210 0.263 <10% 95% GSG-M 1380 0.231  <8% 42% 50% GSG-L 1798 0.177  <6% 19% 60% 16%

The judges were 11 panelists that have been previously qualified for their taste acuity and trained in the use of a sweetness intensity rating scale. The evaluations were done in duplicate using the same panelists so that a total of 22 values were generated for each average data point. Prior to the conduct of the study, judges were trained with sugar solutions and the use of the ballot.

Samples were given to the judges sequentially and coded with triple digit numbers. The order of sample presentation was randomized to avoid order of presentation bias. A rest period of five minutes was provided between samples. Water and unsalted crackers were provided in order to cleanse the palate.

Results were statistically analyzed to generate a standard error value for each solution as well as a confidence level at a 95% level. By comparing the sweetness of each test ingredient to the sweetness of several sucrose solutions, the sweetness potency (at 5% sucrose equivalent) and concentration of each stevia ingredient was estimated as shown in FIG. 2. The sweetness equivalence of stevia ingredient at 5% sucrose-level is commercially relevant. This figure shows the effect of glycosylation on the SEV of steviol glycosides. The sweetness increases from stevioside to Reb A and then starts decreasing as more glucose units are added to the base molecules (stevioside and Reb A).

EXAMPLE 4 Effect of Glycosylation on Flavor Modification of No-Sugar-Added Beverage

A mango-passion fruit flavored water formula was developed to evaluate the effect of different stevia ingredients on the sweetness and flavor profile of the beverage. A total of 9-10 panel members participated in this sensory test, where they assigned relative values to sweetness, onset of sweetness, mango fruit flavor, passion fruit flavor, acidity, overall taste, etc.

Table 5 shows the no-sugar added beverage formula that used mainly Reb A, Reb D, GSG-S, or GSG-L. The amount of each ingredient (Reb A: 150 ppm; Reb D: 165 ppm; GSG-S: 190 ppm; and GSG-L: 300 ppm) was selected to have around 50 ppm of steviol in each formula.

TABLE 5 Mango-Passion Fruit Flavored Beverage (No Sugar Added) Stevia Ingredient Reb A Reb D GSG-S GSG-L Water 95.82 95.82 95.82 95.82 SG Content 0.015 0.0165 0.019 0.03 Citric Acid 0.078 0.078 0.078 0.078 Sodium Citrate 0.056 0.056 0.056 0.056 Mango flavor 0.031 0.031 0.031 0.031 Passion fruit flavor 0.014 0.014 0.014 0.014

FIG. 3 shows the modification of flavor and sweetness profiles caused by glycosylation. The sweetness intensity decreased and sweet onset delayed with glycosylation. Mango flavor was enhanced and the passion fruit flavor was suppressed with glycosylation.

EXAMPLE 5 Effect of the GSG Composition of the Blend on Taste Modification of Calorie Reduced Water Solution

To determine the contribution of different flavor blends on a sweetened, acidified water (with citric acid) formulation, samples were made with 9% sugar solution (pH 3.2) and GSG compositions as shown in Table 6 and compared against 10% sugar solution (pH 3.2).

Since sweetness intensity can impact the perception of the overall taste, flavor and sweetness profile, the main objective was to determine the contribution of different flavoring blends on different taste attributes by adding amount of each blend (Table 6) that contributes 1% sugar equivalent sweetness. The taste attributes of sweetness intensity, bitterness intensity and overall liking were used to rank flavors from most to least desirables.

The sensory evaluation was conducted by 20 members consumer panel recruited in Chicago area. Each person was trained on 15 point sweetness and bitterness intensity scale. For each sample, sweetness and bitterness intensity was evaluated on a 15 point scale. Sweet and bitter aftertaste was assessed on a 5 point scale. Overall liking was evaluated on a 9 point hedonic scale. Each participant tasted 5 samples during one session. Unsalted cracker and water were used to cleanse palate in addition to 2 minute wait between samples.

In forced ranking, the consumer panels found that GSG-S contributed the highest perception of sweetness, which decreased with larger molecules of GSG (GSG M & GSG-L) as shown in FIG. 4. The perception of bitterness was least for GSG-S, highest for GSG-M. The GSG-L and combination of GSG had lower bitterness than GSG-M. GSG-S was directionally better in delivering sweetness intensity without contributing significant bitterness. The statistical analysis of results indicates that the perception of lower bitterness had the highest impact on the overall liking of a sample. The sweet and bitter aftertaste had lower impact than bitter perception on the overall liking of a sample. FIG. 4 shows the relative perception of sweet and bitter taste.

TABLE 6 Formulations used for evaluating the impact of different GSG blends on taste Formulation: 9% acidified sugar Blends tested solution + flavoring ingredient GSG-S +63 ppm GSG-M +80 ppm GSG-L +120 ppm  GSG-RA +82 ppm Combination +21 ppm GSG-S + 27 ppm GSG- GSG-SRL RA + 40 ppm GSG-L

TABLE 7 Ranking of samples according to sweet and bitter taste (highest 1, least 4) Ranking by percentage (%) of panel members Flavor Blends 1 2 3 4 Ranking High (1 + 2) Sweet Ranking GSG-S 50 25 20 5 75 GSG-M 25 25 25 25 50 GSG-L 10 30 15 45 40 GSG-SRL 15 20 40 25 35 Bitter Ranking GSG-S 15 20 15 50 35 GSG-M 35 35 10 20 70 GSG-L 20 25 35 20 45 GSG-SRL 30 20 40 10 50

EXAMPLE 6 Effect of the GSG and SG Composition of the Blend on Flavor Modification of Calorie Reduced Water Solution

To determine the contribution of flavor blends derived from different stevia extract and the distribution of residual SG, two GSG samples, GSG-M and GSG-RW were selected. Both these samples have similar GSG content, but they were made from different stevia extracts. GSG-M is made from a stevia extract with high Reb A content and it contains the predominantly Reb A as the residual SG in the blend. GSG-S is made from a stevia extract with high stevioside content and thus it contains the predominantly stevioside as the residual SG in the blend. To investigate the impact of the difference in residual SG content, two sets of acidified sweetened water (with citric acid) formulation, as outlined below, were prepared and tested by 25 consumer panel members.

Each participant was presented Set 1 first, followed by Set 2. The order of samples in each set was randomized and evaluated for sweetness, bitterness intensity and aftertaste and overall liking. Also, each panel member was asked for forced preference for liking in each set.

The Set-1 test samples sweetened with GSG-M and GSG-SW were judged directionally sweeter than 10% sugar solution (p=0.27 and p=0.15 respectively). The bitterness and aftertaste was similar to the control. No significant differences were seen in overall liking. In forced preference testing, the panel members preferred GSG-SW (48% ranked 1^(st)) over control (28% ranked 1^(st)) and GSG-M (24% ranked 1^(st)).

The set-2 samples sweetened with Reb A and the GSG-M or GSG-SW scored directionally higher on sweetness intensity. The bitterness for GSG-SW was directionally lower than control (p=0.6). No significant differences were seen in aftertaste and overall liking.

TABLE 8 Samples tested with two GSG samples to determine the effect of residual steviol glycosides blended with GSG Set of Sample Formulation used for sensory testing Set 1 Acidified (citric acid) water solution of 10% sugar (Control) Acidified water solution with 9% sugar and GSG-M of 120 ppm Acidified water solution with 9% sugar and GSG-SW of 90 ppm Set 2 Acidified water solution of Reb A @ 500 ppm (Control) Acidified water Solution of Reb A @ 500 ppm and GSG-M of 120 ppm Acidified water Solution of Reb A @ 500 ppm and GSG-SW of 90 ppm

It is to be understood that the foregoing descriptions and specific embodiments shown herein are merely illustrative of the best mode of the invention and the principles thereof, and that modifications and additions may be easily made by those skilled in the art without departing from the spirit and scope of the invention, which is understood to be limited only by the scope of the appended claims. 

What is claimed is:
 1. A taste and flavor modifying composition, comprising: a. glucosylated steviol glycosides of different degrees of glycosylation; b. residual steviol glycoside molecules; and c. residual maltodextrin from starch used as a glucose-donor for glycosylation.
 2. The taste and flavor modifying composition of claim 1, wherein the glucosylated steviol glycosides contain a plurality of glucose units, which may include two, three, four, five, or more than five glucose units.
 3. The taste and flavor modifying composition of claim 1, wherein the amount of glucosylated steviol glycosides range between 50% to 95%, more specifically between 65% and 90% dry basis.
 4. The taste and flavor modifying composition of claim 1, wherein the residual steviol glycosides contain stevioside, rebaudioside A, rebaudioside C, rebaudioside D and other steviol glycosides derived from stevia plant.
 5. The taste and flavor modifying composition of claim 1, wherein the residual steviol glycosides content range between 1% and 40%, more specifically between 4% and 20%, preferably less than 15%.
 6. The taste and flavor modifying composition of claim 1, wherein the maltodextrin content ranges between 1% to 35%, preferably between 5% to 25%, more preferably between 10 to 20%.
 7. The taste and flavor modifying composition of claim 1, wherein the abundance of GSG components of smaller GSGs with 1 or 2 glucose units added to steviol glycosides contribute to lowering bitterness and rounded sweetness profile in food and beverage applications.
 8. The taste and flavor modifying composition of claim 1, wherein the abundance of GSG components of large GSGs contribute to lowering sweetness and to increasing mouthfeel and rounded sweetness profile in food and beverage applications.
 9. The optimum size of large GSGs in claim 8, wherein glucosylated steviol glycosides with added glucose units added to steviol glycosides range between 3 and 20 glucose units, more specifically 5 and 15 glucose units.
 10. The taste and flavor modifying composition of claim 1, wherein the optimum amount of stevioside, rebaudioside A and rebaudioside D as the residual steviol glycoside ranges between 1% and 15%, more preferably 3% to 9% in dry basis to provide superior taste profile.
 11. A method for making the taste and flavor modifying composition of claim 1, comprising the steps of: a. extracting steviol glycosides from leaves of Stevia rebaudiana Bertoni plant; and b. trans-glycosylating the steviol glycosides by adding glucose units from tapioca starch to the steviol glycosides to result in a combination of specific distribution of glucosylated steviol glycosides, specific distribution of residual steviol glycosides and maltodextrin.
 12. The method of claim 11, wherein transglycosylating the steviol glycosides comprises enzymatic transglycosylation using an enzyme selected from the group consisting of pullulanase, isomaltase, β-galactosidase, dextrine saccharase, and cyclodextrin glucotransferase. The preferable enzyme is cyclodextrin glucotransferase (CGTase).
 13. A food or beverage product having an intense taste and flavor profile comprising the taste and flavor modifying composition of claim
 1. 14. The food or beverage product of claim 13, selected from the group consisting of carbonated soft drink, fruit juice drink, dairy food including cheese and frozen dairy products, dairy beverages, alcoholic beverages, baked goods, processed fruit and vegetable products, gelatins/puddings, confectionery and chewing gum, soups, sauces, gravies, breakfast cereals, snacks including nuts products and table top sweetener.
 15. The food or beverage product of claim 13, wherein the intense taste and flavor profile is more intense than a comparative taste and flavor profile of a comparative food or beverage product which does not include the taste and flavor modifying composition.
 16. The food or beverage product of claim 13, wherein a mouthfeel of said food or beverage product is improved in relation to a mouthfeel of a comparative food or beverage product which does not include the taste and flavor modifying composition.
 17. A method of increasing a taste and flavor intensity of a food or beverage product, comprising the step of adding the taste and flavor modifying composition of claim
 1. 18. A method of improving the organoleptic properties of a food or beverage product including a high fructose syrup, comprising the step of adding the taste and flavor modifying composition of claim 1 to said food or beverage product.
 19. A method of making a food or beverage product, comprising the steps of: a. adding the taste and flavor modifying composition of claim 1; and b. adding a reduced amount of erythritol, wherein said reduced amount of erythritol is less than an amount of erythritol in a comparative food or beverage product which does not include the taste and flavor modifying composition, and wherein the food or beverage product has a mouthfeel which is similar to a mouthfeel of the comparative food or beverage product.
 20. The method of claim 19, wherein said reduced amount of erythritol is in the range of about 20% to 30% by weight less than the amount of erythritol in the comparative food or beverage. 